KR20210030121A - Method for manufacturing chocolate containing ginseng sprout powder - Google Patents

Abstract

The present specification discloses a method for manufacturing chocolate containing a ginseng sprout powder. The chocolate, manufactured by the method for manufacturing chocolate containing the ginseng sprout powder, can continuously provide subtle ginseng scent from the moment the chocolate is put into the mouth until the chocolate melts and disappears as particles containing the ginseng sprout powder are sequentially dissolved. In addition, the chocolate can impart a crunchy texture. Furthermore, by the method, it is possible to manufacture the chocolate in which the ginseng sprout powder is uniformly distributed.

Description

Manufacturing method of chocolate containing sprout ginseng powder {METHOD FOR MANUFACTURING CHOCOLATE CONTAINING GINSENG SPROUT POWDER}

The present specification discloses a method for producing chocolate containing sprout ginseng powder.

Panax ginseng CA Meyer is a plant belonging to the genus Ogapiaceae ginseng, a herbal medicine that has been used for over 2,000 years in Korea, China, and Japan, and has been used for the purpose of preventing diseases and prolonging lifespan. In modern society, medical technology develops, and ginseng actually improves anti-cancer, immunity, anti-diabetes, liver function, improves cardiovascular disorders, anti-arteriosclerosis, blood pressure control, improves menopausal disorders, improves osteoporosis, and anti-aging. It has been scientifically proven to show efficacy.

On the other hand, ginseng has been used in the manufacture of various types of foods, such as spices such as honey, tea, candy, and chocolate, in addition to medicinal materials, as general consumers' interest in health functional foods has recently increased. However, in the case of chocolate containing ginseng, the natural taste and aroma of cacao and ginseng are not properly harmonized with each other, and a problem has been pointed out that consumers' preference is lowered.

KR 10-1642564 B1

In one aspect, an object of the present invention is to provide a chocolate having an excellent texture.

In one aspect, an object of the present invention is to provide a chocolate that has a uniform ginseng flavor in the mouth and lasts for a long time.

In one aspect, an object of the present invention is to provide a chocolate in which the flavor and taste of ginseng and cacao are balanced.

In one aspect, an object of the present invention is to provide a chocolate in which sprout ginseng powder is uniformly distributed.

In order to achieve the above object, the present invention is, in one aspect, as a method for producing a chocolate containing sprout ginseng powder, the method, per unit volume of the chocolate melt (cm ³ ) to arrange 13 to 20 sprout ginseng powder-containing particles Including the step, wherein the sprout ginseng powder-containing particles, including a first particle having a particle diameter of 0.8 to 1.2 mm, a second particle having a particle diameter of 1 to 2 mm, and a third particle having a particle diameter of 2 to 4 mm, sprout ginseng It provides a method for producing chocolate containing powder.

In the chocolate manufactured by the method for producing chocolate containing sprout ginseng powder, which is an aspect of the present invention, particles containing sprout ginseng powder are sequentially dissolved, and all of the ingested chocolate is dissolved from the moment the chocolate is consumed. You can feel the subtle ginseng scent continuously until it becomes. In addition, the chocolate may impart a crunchy texture. In addition, according to the above method, it is possible to prepare chocolate in which sprout ginseng powder is uniformly distributed.

Hereinafter, the present invention will be described in detail.

Hereinafter, each configuration will be described in more detail, but this is only an example, and the scope of the present invention is not limited by the following content.

In one aspect, the present invention is a method for producing chocolate containing sprout ginseng powder, the method comprising the step of disposing particles containing 13 to 20 sprout ginseng powder ^{per unit volume of chocolate melt (cm 3 ), and the sprout} The ginseng powder-containing particles include a first particle having a particle diameter of 0.8 to 1.2 mm, a second particle having a particle diameter of 1 to 2 mm, and a third particle having a particle diameter of 2 to 4 mm. That's the way.

In the present specification, the particle diameter means an average value of diameters measured at two arbitrary points, excluding values of the longest axis and the shortest axis.

In one aspect, the chocolate prepared by the above method contains three kinds of sprout ginseng powder-containing particles having different particle diameters, so that from the moment the chocolate is consumed, the chocolate is dissolved in the mouth at a certain level to the consumer. It has the effect of delivering the aroma and taste of ginseng.

In one aspect, the sprout ginseng powder-containing particles may be included per unit volume (cm ³ ), preferably 14 to 19, more preferably 15 to 19.

In one aspect, the number of the first particles may be 8 to 11, the second particles may be 4 to 6, and the third particles may be 1 to 3. Preferably, 10 of the first particles, 5 of the second particles, and 2 of the third particles may be included. When the number of particles containing ginseng sprout powder contained in chocolate is as described above, the best ginseng taste and aroma transfer effect can be exhibited.

In addition, the method may include preparing a chocolate melt. The melt, based on the total weight of the melt, 45 to 55% by weight of cacao mass; 25-35% by weight cacao butter; 10-15% by weight of fresh cream; And 5 to 20% by weight of sprout ginseng powder. That is, the chocolate may include a separate sprout ginseng powder in addition to the sprout ginseng powder-containing particles.

Preferably, the cacao mass of the chocolate melt may be contained in 48 to 53% by weight, more preferably 49 to 51% by weight, based on the total weight of the melt, and the cacao butter is 27 to 33% by weight, more preferably It may be included in 29 to 31% by weight, the fresh cream may be included in 11 to 14% by weight, more preferably 12 to 14% by weight, and the sprout ginseng powder is, preferably, 7 to 17% by weight, more preferably It may be included in 9 to 14% by weight, more preferably 10 to 13% by weight.

When the chocolate melt contains the ingredients in the above content range, chocolate having the best flavor and texture can be prepared.

In addition, the chocolate may further include general substances used in chocolate manufacturing, oils such as palm oil and soybean oil, vanillin, lecithin, and the like, in addition to the above ingredients.

In one aspect, the chocolate may have a bar shape.

In addition, the step of preparing the chocolate melt may include preparing a mixture of cacao mass and fresh cream; Adding sprout ginseng powder to the mixture of cacao mass and fresh cream; And adding cacao butter to a mixture of cacao mass, fresh cream, and sprout ginseng powder.

In one aspect, the method may produce chocolate having the best flavor and texture when the mixing sequence of cacao mass, fresh cream, sprout ginseng powder, and cacao butter is performed as described above.

For example, when the sprout ginseng powder and cacao mass are first mixed and then fresh cream is mixed, or when the sprout ginseng powder and fresh cream are first mixed and then cacao mass is mixed, cacao butter and sprout ginseng powder are first mixed. When mixing, cacao mass or fresh cream, there is a problem in that the unique flavor of sprout ginseng powder is deteriorated.

In addition, the temperature of the sprout ginseng powder added to the chocolate melt may be 50 ~ 60 ℃. Preferably, the temperature of the sprout ginseng powder may be 50 to 58°C, more preferably 52 to 58°C, more preferably 52 to 57°C, and more preferably 54 to 56°C.

When the temperature of the sprout ginseng powder added to the chocolate melt is as described above, sprout ginseng powder may be uniformly diffused in the chocolate melt.

In one embodiment, the method may include adding sprout ginseng powder at about 55 to 58° C. to a mixture of cacao mass and fresh cream at about 38 to 45°C.

In addition, in one aspect, the method may further include cooling the chocolate melt in which the sprout ginseng powder-containing particles are disposed.

The cooling may include cooling the chocolate melt at about 0 to 10° C. for 1 to 3 hours.

Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to Examples and Test Examples. However, these Examples and Test Examples are provided for illustrative purposes only to aid understanding of the present invention, and the scope and scope of the present invention are not limited by the following examples.

[Preparation Example] Preparation of chocolate containing sprout ginseng powder-containing particles

[Production Example 1] Preparation of sprout ginseng powder-containing particles

Using a liquefied bed granulation system (Fluidized Bed Granulation System), particles containing sprout ginseng powder having a particle diameter of about 1 mm, about 1.5 mm, and 3 mm, respectively, were prepared.

At this time, the input materials were conventional 3-year-old sprout ginseng extract (80% ethanol extract of 3-year-old sprout ginseng), isomalt (ISOMALT: Beno, Germany), erythritol, and mannitol. Isomolt, erythritol, and mannitol were mixed to form a nucleus of particles, and sprout ginseng extract was coated on the particle nucleus, and dried to prepare sprout ginseng powder-containing particles. When preparing sprout ginseng powder-containing particles, the size of the sprout ginseng extract was adjusted by adjusting the content of the sprout ginseng extract to be coated.

[Production Example 2] Preparation of chocolate

The cacao beans were roasted at 120-170° C. for about 20 minutes, peeled and crushed to prepare cacao mass. Based on 100 parts by weight of cacao mass, 60 parts by weight of cacao butter, 26 parts by weight of fresh cream, and 24 parts by weight of sprout ginseng powder were stirred and mixed at about 65° C. for 30 minutes to prepare a chocolate base. However, when preparing the chocolate base, cacao mass and fresh cream were first mixed, cooled to 40° C., and then sprout ginseng powder at about 55° C. was added and mixed, and then cacao butter was added to prepare it.

Pour the prepared liquid chocolate base into a chocolate mold, add 10 particles with a particle diameter of 1 mm, 5 particles with a particle diameter of 1.5 mm, and 2 particles with a particle diameter of 3 mm per ^{about 1 cm 3, and then add the same amount of chocolate to the upper layer.} The base was poured and cooled at about 5° C. for about 2 hours to prepare chocolate.

[Experimental Example] Sensory evaluation of chocolate

[Experimental Example 1] Sensory evaluation of chocolate of Preparation Example 2

For the prepared chocolate, sensory evaluation was conducted on a panel of 20 people (10 women in their 20s to 30s, 10 men). As for the evaluation items, the persistence of ginseng flavor, chocolate taste, and texture were evaluated, and a score of 0 to 10 was given, and the average value was given. In addition, sensory evaluation was conducted on commercially available ginseng chocolate by the same method.

The present invention Commercially available ginseng chocolate (honjeong Onggi ginseng chocolate) The persistence of ginseng flavor 9.5 6.0 Chocolate flavor 9.4 7.8 Texture 9.7 5

As a result, it was confirmed that the chocolate of the present invention was significantly superior to the commercial ginseng chocolate in terms of persistence of ginseng flavor, chocolate taste, and texture.

[Experimental Example 2] Sensory evaluation of chocolate according to the number and type of sprout ginseng-containing particles

[Experimental Example 2-1] Sensory evaluation of chocolate according to the number of sprout ginseng-containing particles

As described in Table 2 below, sensory evaluation was performed by varying the number of particles.

1mm particle diameter 1.5mm particle diameter particle 3mm particle diameter Comparative Example 1 7 5 2 Comparative Example 2 8 5 2 Comparative Example 3 11 5 2 Comparative Example 4 12 5 2 Comparative Example 5 10 3 2 Comparative Example 6 10 6 2 Comparative Example 7 10 7 2 Comparative Example 8 10 5 0 Comparative Example 9 10 5 One Comparative Example 10 10 5 3 Comparative Example 11 10 5 4

The persistence of ginseng flavor Chocolate flavor Texture Comparative Example 1 8.2 9.4 9.2 Comparative Example 2 9.3 9.4 9.2 Comparative Example 3 9.3 9.2 9.0 Comparative Example 4 9.4 8.3 9.0 Comparative Example 5 8.4 9.0 9.2 Comparative Example 6 9.0 8.8 9.3 Comparative Example 7 9.0 8.2 9.0 Comparative Example 8 6.0 7.0 6.5 Comparative Example 9 9.2 9.3 8.5 Comparative Example 10 9.3 8.8 8.2 Comparative Example 11 9.5 7.0 7.0

As a result, when a large number of relatively large particles were included, it was confirmed that texture, persistence, and chocolate taste were deteriorated, and when a small amount of relatively small particles was included, the persistence of the flavor was relatively decreased. .

[Experimental Example 2-2] Sensory evaluation according to temperature of ginseng sprout powder contained in chocolate base

Chocolate was prepared by varying the temperature of ginseng sprouts used when preparing the chocolate base, and sensory evaluation was conducted. In this sensory evaluation, 10 out of 30 chocolate pieces of 1x1x1cm size prepared in one chocolate frame were randomly selected and eaten, and then the taste of each chocolate piece was evaluated for consistency. The more uniform the taste, the higher the score among 0-10 points was given.

45 47 50 55 58 60 63 65 Taste uniformity 6.5 7.1 8.5 10 9.5 9 7 6.5

As a result, when using sprout ginseng powder having a temperature of about 50 ~ 60 ℃, it was possible to confirm the consistency of the taste for each chocolate part. It could be confirmed that the variation in taste was large.

[Experimental Example 2-3] Checking the difference in effect according to the chocolate base manufacturing sequence

Sensory evaluation of the taste of the chocolate prepared by changing the mixing order of the ingredients used in the preparation of the chocolate base was conducted through a panel.

Mixing all ingredients at the same time When cacao mass and sprout ginseng powder are first mixed, then fresh cream and cacao butter are added and mixed When cacao mass and cacao butter are first mixed and then sprout ginseng powder is added When fresh cream and sprout ginseng powder are first mixed, followed by adding cacao mass and cacao butter. Invention Chocolate Taste uniformity 6.5 7.1 6.8 7.2 9.2 Chocolate flavor 7.0 7.5 7.3 7.0 9.4

As a result, unlike Preparation Example 1, when the mixing order of each component was different, it was confirmed that the taste uniformity was lowered, and the chocolate taste itself was also lowered.

Claims (6)

As a method for producing chocolate containing sprout ginseng powder,
The above method,
Including the step of disposing particles containing 13 to 20 sprout ginseng powder per unit volume of chocolate melt (cm ^{3 ),}
The sprout ginseng powder-containing particles,
A method for producing chocolate containing sprout ginseng powder, including first particles having a particle diameter of 0.8 to 1.2 mm, second particles having a particle diameter of 1 to 2 mm, and third particles having a particle diameter of 2 to 4 mm. The method of claim 1,
The first particles, 8 to 11 particles are included, the second particles are 4 to 6 particles are included, and the third particles are 1 to 3 particles are included, a method of producing a chocolate containing sprout ginseng powder. The method of claim 1,
The method includes preparing a chocolate melt,
The chocolate melt,
Based on the total weight of the melt,
45-55% by weight of cacao mass; 25-35% by weight cacao butter; 10-15% by weight of whipped cream; And 5 to 20% by weight of sprout ginseng powder. The method of claim 3,
The step of preparing the chocolate melt,
Preparing a mixture of cacao mass and fresh cream;
Adding sprout ginseng powder to the mixture of cacao mass and fresh cream; And
A method for producing chocolate containing sprout ginseng powder, comprising the step of adding cacao butter to a mixture of cacao mass, fresh cream, and sprout ginseng powder. The method of claim 4,
The sprout ginseng powder is 50 ~ 60 ℃, the method of producing a chocolate containing sprout ginseng powder. The method of claim 1,
The method further comprises cooling the chocolate melt in which the sprout ginseng powder-containing particles are disposed.